whole grain strawberry pop tart scones

I got the idea to make these yesterday, after a particularly drool-worthy tweet from Beth that said she had just eaten a scone that tasted just like a strawberry pop tart.

I wanted a strawberry pop tart! Wah Wah Wah

But, alas, there were none to be found.

So what did I do? I pulled on my hot pink rain boots and got into action.

These scones are light and fluffy with a sweet white frosting drizzle, much like strawberry pop tarts.

However unlike pop tarts, these scones actually contain natural ingredients that you can pronounce (butter and vanilla bean, anyone?). When I was done baking, I brought the plate over to Adam’s house where he wolfed one down alongside a plate of lasagna.

Looks like someone’s feeling a little better.

Next time I make these I’ll most likely add some chocolate chips just because. I mean, they’re perfectly wonderful without, but what isn’t made better by the addition of chocolate chips?

Because these only take half an hour to make, start to finish, they’d be the perfect thing to pop into the oven early on Saturday or Sunday morning for a weekend breakfast treat. They freeze well, too! Just defrost in the oven and then once cool drizzle the frosting over the tops.

Whole Grain Strawberry Pop Tart Scones

(new recipe modified on 2/26 after a couple people told me the dough was too wet to handle)

Wow, I haven’t had a poptart in a good 8 years. These seem like an acceptable alternative! What would I do without blogs like this to help me stay healthy? I’d probably be sitting here with poptart crumbs all over my chest.

I like to order this particular cocktail during the summer at a local restaurant that has “Hendrick’s Gin blended with fresh strawberries and homegrown basil and mint and shaken up with a splash of OJ and fresh lemon”. I die, it’s so good.

These kind of remind me of those frozen things that are filled with (fake!) fruit that you put in the toaster to heat, and then drizzle icing over. For the life of me, I can’t think of the name of them. I spent my high school years inhaling them though!

Hmmm, I’m wondering how this recipe would turn out if I used Earth Balance and soy milk? I think I’m gonna give it a shot this weekend!

Toaster strudles!!!! I remember those too … so good, but I haven’t had one in YEARS. I can still remember the commercials — a kid’s mom would give him a poptart for breakfast and he’d meet a friend who gave him a toaster strudle instead, and then he’d open his locker to a waterfall of old poptarts … Ah, the ’90s! Haha!

let me just say, when i saw the title of this post, I just about squeeled with excitement! i loved poptarts when i was little and i love scones even more so this is like the perfect combination. my mom loves cherry poptarts so i am thinking i will try and make these with cherries instead of strawberries…do you think that would work?

Wow… these look amazing! I will definitely be trying these out this weekend. I used to love Strawberry Pop Tarts as a kid (also…. now). Next on the list? Concoct a scone clone that tastes like the S’mores Pop Tarts.

Hi Jenna-I’m loving your pop tart scones! I think I’m going to make them with blueberries for my kiddos. We need to go strawberry picking and then I’ll try them with freshly picked strawberries;)Hope you have a nice weekend!

Strawberry picking was one of my fave parts of summer when I was growing up in rural Ohio. We’d rinse them, lay them out on a cookie sheet, sprinkle with sugar, and freeze. AMAZING! I still think about it every June. You’ll love it.

Wow, its like a regular scone and a Kellog’s pop-tart had a lovechild, and what an tasty looking lovechild it is. I had plans to make the shortbread cookies from yesterday’s post but I think a change in baking plans is in order…

I will be surprising my boyfriend with these the next time he visits. He’s a sucker for kiddy treats and this will be perfect! I’m thinking the cinnamon toast crunch that mama P and Ashley have been making would make a perfect side dish:)

I consider poptarts my favorite white trash treat (we all have at least one). However, the bizarre ingredient list and the cost (have you looked at the price of a box lately?) have scared me right off. I can’t wait to try these!

I love that these only have a half cup of sugar, sometimes I love a good scone that isn’t too sweet. Since our produce in AK is lackluster I may just do dried currants. mmmm! Thanks! This is quickly turning into a new fave. blog!!! You cheer me up so!

Jenna! I made these last night and I don’t know what I did wrong! The batter was really wet and they completely flattened out. Still taste good though! Maybe I should’ve added more flour to dry the batter a bit

I made these this morning and, although absolutely delicious, instead of being fluffy like yours, they are completely flat. I followed your recipe exactly (including the whole wheat pastry flour). Any ideas about where I might have gone wrong?

quick question.. I just made these and used google reader on my phone to read your recipe. I just realized, when I got back onto my computer, that the recipe on the reader says 1 cup ww pastry flour & 1 cup all purpose flour, while the recipe on the site says 2 cups ww pastry flour. why is that??

Because I just now updated the recipe to be half and half since a person was having issues with the scones not being “fluffy” enough. I guess google reader didn’t update but the recipe version on my site is correct!

Do let me know how they turn out for you–I’m sure they will be delicious!

welllllll.. they ARE delicious. but they are definitely not “scone-y.” I think below someone commented about them being a sticky, wet mess and mine sort of were too.. couldn’t cut them at all. I ended up baking them in a square-ish shape on the cookie sheet and then cut them into bars afterward. I did half pastry flour and half all purpose. they are fluffy and very tasty, so I think I’ll try again soon for a thicker, less runny batter. can’t pass up trying to perfect these as scones, since they taste so good!

I made these, and they taste great! They came out a bit soggy on the bottoms, though, even though they were golden brown on top and seemed otherwise cooked-through! Any idea why this might have happened? I was afraid to leave them in longer because my oven has a great tendency to burn things left in for even the tiniest bit too long.

Hey Jenna-I was just getting ready to make these when I too noticed that you call for ww pastry flour and all purpose…can I just use two cups ww pastry flour if that’s all I currently have? Also what thickness should the scones be? one inch? three quarters of an inch? Thanks!

Well, not quite sure what happened but my dough turned out to be a sloppy wet mess…there was no chance of cutting it or separating it whatsoever…so I am just baking it on the baking sheet as is and will cut it after the fact? problem is I have no idea how to compensate time-wise for baking it as a solid mass…

This is weird…indeed. You are the second person who has had this problem but five other people had the scones turn out perfectly! I’m not sure what to think since I tested the recipe exactly and that didn’t happen for me…

Mine were wet, but I could still cut them. If you truly cannot cut, I would bake as is for 20 minutes and then slice afterward..they really should not be that wet though.

I changed it because a couple people were having issues with using the pastry flour. You can still use all pastry flour (I did and they came out perfectly), but add extra flour if they seem to wet to you, as they did to two others.

Yeah, I think too much pastry flour and milk…what I wound up with had the texture of corn bread! I see now that you’ve changed the liquids from 1 cup milk to 1/4 cup milk and 1/2 cup cream…that should fix it! I will be trying this again…

no idea what happened since they worked out (twice!) for me with the original recipe as well as about five others. I just tried the modified recipe though yesterday afternoon though, and they worked out great!

No worries, it is of course entirely possible that there was some user error involved…I will be trying again though with your updated recipe-I’ll let you know how they turn out! Oh, one other question for you…when you measure your flour, do you scoop it, or spoon it into your measuring cups?

I baked these today! The dough was too wet to handle, but I eventually just patted it into a circle on the baking sheet and put it in the oven, hoping for the best. I cut it afterwards and it was fine. They turned out delicious! Also, I used frozen strawberries so that may have contributed to the wet dough too.

Can we talk about how I’m literally dying to make these? I haven’t had a poptart in at least 10 years, but I still dream of finding a gluten-free, refined sugar free toaster strudel – the love of my youth. I’m not too skilled at altering recipes and wish I could try these just the way they are. But I think I’ll definitely have to give it a whirl! They look too good to pass up!

I made these tonight using the new recipe. The mixture was still very wet so I added about 1/4c. more whole wheat pastry flour and 1/4c. more all purpose flour (to the the 2 cups already stated in the recipe), this seemed to help. I let them bake for about 15 minutes, then cut them, then put then back in for 5.

I made these 2 times today…I am in the “dough is too wet” camp.
First time I just did as AJ mentioned re: adding more flour, but still a big gloppy mess. Struggled to get it cut without breaking the whole thing apart as it was too hot and tender.

Second time, I reduced the cream by a 1/4 cup and it was a little better–sooo frustrating. I ended up baking them the second time in a tart pan with a removable base. After the first 20 minutes, pulled the base off, added parchment to my baking stone and slide it onto that for the last 10 minutes. Turned off heat and let it cool off a bit and then onto a cooling rack. I think I dirtied a record number of knives, off set spatulas, cake lifter and tools. Crossing my fingers it’ll be good at work tomorrow.

I just made these and they were really good! I left the milk out at first to make sure they weren’t going to be too wet, but they weren’t so I just added the milk in.
I wonder if the people that had trouble are using frozen strawberries or butter that’s not cold enough? Just a thought?

made these today—they came out PERFECTLY. i think i used the original recipe, but i had no problem at all. the dough was definitely really wet but i just floured my hands and knife and there was no issue. i think i may have sprinkled a bit more flour in and folded it in with my hands, but i can’t remember. either way they’re delish! i did thin out the icing a bit, but that’s all. thanks for the recipe, i love them!

These are in the oven right now! The dough…batter…whatever…was SOOO good!! Im afraid the final product is already much reduced! I thought it was funny because I ended up adding MORE liquid…after all those that needed less, I needed more…haha.

We’ve been doing a decent job steering clear of processed foods, but I’ve been missing the trashy joy of the Strawberry Pop Tart, and have been googling around for homemade alternatives. I admit to half-expecting to find some bean curd paste on a rice cake with a strawberry or two on top. But this. Oh, this. You’re on to something wonderful. Big bonus: it’s strawberry season, so we can go out and harvest our own, and get our dairy from the farm just down the road. Which is so fresh it should be illegal to call it a Poppish Tart. But I’m going to do it anyway. THANKS!

I made these this morning and i am in the wow, the dough is soooo wet and hard to manage…had to fold in some extra flour and flour up the hands and knife to cut. and the glaze was off as well….but they were very yummy nonetheless…i did use vanilla extract instead of the bean, so, i don’t know…

I agree that the dough is very hard to handle. After reading all the comments, I was nervous to try this, but they look so good. I used fresh strawberries and drained them in a colander for a few hours to make sure they were dry. I bought vanilla beans, used very cold butter and heavy cream and the dough was still wet. It stuck to everything. I added extra flour several times and finally was able to manage it. They taste okay though.